Poll: Scotch Bonnets - Smoke, Char, or Leave 'em?

[Hueco]

It's been far too long since I've happened upon some scotch bonnet peppers, but saw some at that grocery store next to Cabela's while trying to kill some time. The plan is to set myself up with enough Jamaican Jerk to last until next summer. I've made some before with just the raw peppers...but now I'm wondering if there'd be any benefit to roasting them, charring them, smoking them, or some combo thereof.

What do you think? Any Jerk pro's here?

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[DB is Here]

Never knew they existed, if their as hot as the habanero then wash your hands before you touch any sensitive skin...ask me how I know...

Love to hear how it comes out though, love making my own hot sauce.

 

[The Heretic]

Do you want to make a rub from it? Then dehydrate/dry it and pulverize it (mortar/pestle)

You can pickle them.

You can do a lot with peppers.

 

[Hueco]

Never knew they existed, if their as hot as the habanero then wash your hands before you touch any sensitive skin...ask me how I know...

Love to hear how it comes out though, love making my own hot sauce.

I believe they're either on par with habaneros or actually hotter. They've got a sweeter heat though and are the signature flavor in jerk. This is only the second time I've found them in Oregon, so, if you do see them, snatch some.

Do you want to make a rub from it? Then dehydrate/dry it and pulverize it (mortar/pestle)

You can pickle them.

You can do a lot with peppers.

Yea - thinking a paste-rub so there's some stickiness to it. Hmmmm...forgot about pickling them...that might make for a good, though distinctly different, jerk. Now I'll have to try that.

 

[Ura-Ki]

Smoke the hell out of them, then grind and use liberally!

 

[chukar]

Here's a basic representation of what I have been using... Skip the fruit although it sounds interesting, And no need for the bullion in my opinion. Bump up the peppers to 4.

Jerk Marinade

You’ll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version! There’s nothing I like better than a big batch of Jerk Marinade, the quintessential Jamaican classic marinade, spiked with Scotch bonnet pepper, loads of aromatic ingredients and a hint of...

www.africanbites.com

A smoked version would be an interesting variant.

 

[mrblond]

Its my understanding that scotch bonnet and the habanero is the same pepper, but who knows now with all the hybridization going on

 

[BBQ Guy]

Ferment them.
Sauce that I finished yesterday.